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Food name Side stream Component group Component Value Unit Description Reference
Pears Pear pomace Proximates Xylose 437.1 g/kg total sugar Comparative study of alkaline extraction process of hemicelluloses from pear pomace
Distillers grain Distillers grain Proximates Xylose 77 g/kg DM Corn, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Olive Isolated lignin from olive tree pruning Proximates Xylose 1.1 % By organosolv pretreatment Biorefining of olive tree (Olea europea) pruning
Grape Grape pomace Proximates Xylose 3.23 g/100g DM Deseeded, without stalk. Area of production: Aquitaine. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Olive Olive mill wastewater Proximates Xylose 0.24 kg/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Grape Grape skins Proximates Xylose 2.09 Insoluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Potato Buffer insoluble solids Proximates Xylose 6 mol% Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Orange Orange peel Proximates Xylose 5 Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) Orange NOSHAN
Pea Pea hull Proximates Xylose 80 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Residue from pressed potato fibres Proximates Xylose 3 mol% Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
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